Quince and Beef Pilaf: A Flavorful Oriental Delight

An oriental dish familiar to everyone, tasty, satisfying and aromatic. Pilaf with quince and beef is a hearty, fatty dish, so it goes well with sour vegetables or fruits. Quince gives its wonderful aroma and sour taste to pilaf, paprika complements it with its aroma. The juicy and spicy Shakarob salad goes perfectly with the pilaf. Pilaf can be cooked with different types of meat. This recipe uses beef. Try this version of pilaf and it will not leave you indifferent!
cook time: 2h
Nora Vaughn
Quince and Beef Pilaf: A Flavorful Oriental Delight

Nutrition Facts (per serving)

182
Calories
9g
Fat
21g
Carbs
7g
Protein

Ingredients (9 portions)

Basic:

Salt (about 1 tbsp. l.) to taste
Zira 2 tsp
Rice (steamed) 500 g
Beef (it is advisable to take meat without veins — pulp) 500 g
Carrot 500 g
Bulb onions (plus one small onion) 500 g
Vegetable oil 170 g
Paprika 1 tsp
Barberry 12 pc
Quince (fresh or pickled) 250 g

Recipe instructions

Step 1

Step 1
How to make pilaf with quince and beef? Take quince according to availability. If it is quince season at the time of preparing the pilaf, take fresh fruits, cut into large slices, remove the seeds, and wash thoroughly. Itʼs not quince season now, so I took canned ones. Beef should be thoroughly rinsed under running water. From whole heads of garlic, you need to remove several layers of husk and wash the heads without separating them into cloves.

Step 2

Step 2
Rice must be washed before chopping vegetables, thoroughly rubbing it in water with your hand. Change the water at least 5 times, leave the rice in the water.

Step 3

Step 3
Cut the meat into large cubes. We cut the peeled and washed vegetables coarsely: onions into 0.5 cm rings, carrots into strips 0.5 cm thick, 4-5 cm long.

Step 4

Step 4
Pour vegetable oil into the cauldron, set it to maximum heat, add 0.5 tbsp. spoons of salt, lower a small peeled onion.

Step 5

Step 5
Fry the onion until golden brown for 1-2 minutes, stirring with a slotted spoon. As soon as the onion turns brown, we understand that the oil has warmed up sufficiently. We take out the onion; we won’t need it anymore.

Step 6

Step 6
Add the meat, stir vigorously for the first few seconds so that it does not stick to the walls of the cauldron. Fry the meat over maximum heat for 10 minutes, stirring occasionally, until the water evaporates. Without reducing the heat, add the onion and 1/3 of the cumin, after rubbing it in your palms. Stirring occasionally, fry the onion until soft for 5 minutes.

Step 7

Step 7
Without turning down the heat, add carrots to the cauldron with meat and onions and fry them for 10 minutes until soft.

Step 8

Step 8
Fill everything with water so that it covers the frying. You can use boiling water to save time. Add the remaining cumin, salt and barberry. From the moment the frying boils, simmer everything, stirring occasionally, over medium heat for about 10-20 minutes until all ingredients are soft. In a place where the water is boiling intensely, you need to taste it — it should be salty.

Step 9

Step 9
Place quince pieces in a cauldron and add paprika.

Step 10

Step 10
Reduce the heat to minimum. Lay out the rice, distributing it evenly over the frying.

Step 11

Step 11
Place the heads of garlic on the surface of the rice and press them into the rice with a slotted spoon. The water should cover the rice by 1.5 cm. If the water level is lower, add water, placing a slotted spoon under the stream (so as not to disturb the layer of rice).

Step 12

Step 12
Increase the heat to high and cook until the water evaporates from the surface of the rice.

Step 13

Step 13
Then, without turning down the heat, we form a mound of rice. We make holes in it with a knife in a circle and in the center to the bottom so that excess water evaporates. From the moment the rice is placed in the cauldron until the water evaporates, about 10 minutes pass. Cover the cauldron with a lid, turn off the heat, and let the pilaf brew for 10 minutes.

Step 14

Step 14
There are several ways to serve pilaf. The first option is to mix the contents of the cauldron, place it on a plate in the form of a slide, and garnish with garlic and herbs. The second option is to take the rice into one container and the pieces of meat from the roast into another. After mixing the rice with the remaining frying, form a mound of rice on a platter and place pieces of meat on top of it. You can serve pilaf with Shakarob salad.

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